Blueberry Scones:

These scones are chock-full of blueberries and covered with a delicious crumb topping.
They're great at breakfast and brunch, as well as dessert.

To the Cardamon Scone Mix add:
• 1/2 sour cream,
• 2 eggs,
• 3 Tablespoons softened butter,
• 1/2 teaspoon grated lemon peel,
• 1 1/2 cups fresh or thawed, drained frozen blueberries.

Prepare the Scone mix using the above ingredients.
Preheat oven to 375°.

Lightly Butter an 11-inch diameter circle in the center of a baking sheet.

With lightly floured hands, pat the dough into a 11-inch diameter circle in the center of the prepared baking sheet.

Crumb Topping:
• 3/4 cup all-purpose flour,
• 1/4 cup firmly packed light brown sugar,
• 1/8 teaspoon ground cinnamon,
• 1/4 cup unsalted butter, chilled.

Mix ingredients and cut Butter into 1/2-inch cubes and work into topping until the mixture resembles coarse crumbs. Sprinkle the topping mixture evenly over the Scones.

Baked for 20 to 25 minutes, until the top is lightly browned.

Cool 15 minutes and cut into wedges.
Makes 12 Scones.


Great Additions to Scones:

Fresh apples,
Chocolate Chip and Orange,
Apricot with White Chocolate and Walnuts,
Banana Chips,
Cashews,
Corn,
Date-Nut,
Crunchy Granola,
Cheese

Wake up and smell the scones.
©2007 Martha’s All Natural